For me, this is one of the perfect side dishes. I'm a big potato lover - boiled, mashed, chipped, steamed, roasted - any way you want to serve them to me, I'll have them but I am particularly fond of sauteed potatoes as I think they can make an average meal a little bit more special.
It's not really rocket science but I roughly follow this recipe from BBC Good Food for perfect golden sauteed potatoes.
8tbsp sunflower oil
Cut the potatoes into chunks. Bring a large pan of water to the boil and cook the potatoes for 3 minutes. Drain the potatoes and transfer onto a kitchen paper lined tray and leave to cool until you are almost ready to serve your meal.
When you are ready to cook the potatoes, heat the oil in a large non-stick frying pan until there is a strong heat rising. The advice is not to over-crown your potatoes, so if you only have a small pan it's probably best to do them in a couple of batches.
Add the potatoes in a single layer and turn the heat to medium-high, so that the potatoes sizzle but don't stir them until they start to brown underneath. Turn them all two or three times until nicely browned all over - this should can take anywhere between 5-10 minutes.
Lift out the potatoes and drain on more kitchen paper. Finally sprinkle with sea salt and serve!
* The original recipe calls for waxy potatoes - I use whatever I have lying around.
Lovely! Look out this week for a fish recipe I'll be blogging - this made the perfect accompaniment.
love & kisses
Mrs M x